Mississauga Life Early Spring 2015 : Page 45
SURF ’N’ TURF INGREDIENTS: • • • • • • • • • • • This is my take on surf ’n’ turf, with organic beef loin, roasted bone marrow and snow crab claws. It’s currently my favourite dish to cook at Bistro Narra. METHOD: FOR BONE MARROW 1. Soak marrow in cold water for 12 hours in refrigerator; change water after 6 hours. 2. Remove from water and roast in convection oven at 320°F for 20–30 minutes. FOR CRAB CLAW 1. In a small sauce pot, add butter, fresh thyme sprigs and bay leaves. 2. Poach in butter for 7 minutes. FOR STRIP LOIN STEAK 1. Season meat with salt and fresh-cracked black pepper. 2. Grill to desired doneness. FOR PROSCIUTTO CRISP 1. Place a slice of prosciutto between two sheets of parchment paper on a baking tray and bake at 400°F until crisp; about 5–7 minutes. PLATING: Enjoy! 6 oz AAA strip loin steak 1 bone marrow, 6-inch, split lengthwise 2 snow crab claws 1 Yukon Gold potato 1 asparagus spear 1 slice prosciutto Parma 2 cups red wine 2 fresh thyme sprigs 2 fresh bay leaves dollop of butter 1 fresh rosemary sprig FOR POTATO FONDANT 1. Using a paring knife, shape potato into a 1.5-inch cylinder and place in a small sauce pan; cover with chicken stock or water. 2. Add a dollop of butter and a sprig of rosemary; bring to a boil and then lower heat to a simmer until all water has evaporated and potato starts to brown from the bottom. FOR RED WINE GLAZE 1. On low heat, reduce 2 cups of good quality red wine to 3 tbsp (should be the consistency of syrup); about 20–30 minutes, but keep an eye on it after it reduces by three-quarters. FOR ASPARAGUS 1. Drizzle asparagus with olive oil and season with salt and pepper; grill (though you can substitute for any veggie you like). • Salsa Verde (see separate recipe below) SALSA VERDE INGREDIENTS: • • • • • • • • • • 2 cloves garlic 1 tbsp capers 3 gherkins 1 fillet anchovies 1 bunch parsley 1 bunch basil 1 bunch mint 2 tsp Dijon mustard 1 tbsp red wine vinegar 1 cup olive oil 1. Place bone marrow in the centre of the plate; prevent bone from rolling by anchoring it to the plate with red pepper salsa or whatever you like. 2. Place potato fondant on one end of the bone and crab claws on the other; arrange slices of meat in the centre. Place asparagus on top of potato. 3. Top the sliced meat with Salsa Verde. 4. Place prosciutto crisp at an angle for height. 5. Drizzle plate with red wine glaze in a circular motion. METHOD: 1. Add all ingredients to food processor and blitz for 2 minutes on high.